Artichokes Barigoule

Staff Writer
Artichokes Barigoule
Thinkstock/iStockphoto

A traditional Provençal dish, this recipe braises artichoke hearts up until the point of perfect tenderness. Garnishes like crunchy radishes and fresh herbs add textured and bright finish. 

4
Servings
147
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil, plus more if needed
  • 1/4 Cup mirepoix, 1/3 part diced celery, 1/3 part diced carrots, 1/3 part diced fennel
  • 3 peppercorns
  • 1 clove garlic, smashed
  • 2 Tablespoons lemon juice
  • 1/4 Cup champagne vinegar
  • 1/4 Cup white wine
  • 1/2 Cup water
  • 4 artichoke hearts, choke removed and sliced in half, soaked in lemon water
  • 2 Tablespoons butter
  • Tomato concasse, for garnish
  • Sliced radishes, for garnish
  • Soft herbs, such as parsley, basil, and mint, for garnish
  • Salt and pepper, to taste

Directions

In a medium sauté pan, heat 2 tablespoons of oil over medium-high. Add the mirepoix, peppercorns, and clove of garlic and season with salt and pepper to taste. Cook for 2 minutes and then add the lemon juice, champagne vinegar, white wine, and water. Bring mixture to a boil and add the artichoke hearts. Lower the heat to a simmer, cover, and cook for 8 minutes. 

Using a paring knife, check the artichoke hearts. If the hearts pull away from the knife easily (are knife-tender), remove the hearts from the braising liquid and set aside. Season the liquid with salt and pepper and bring to a boil. Cook at a boil until the liquid is reduced by ½ into a sauce, about 15 minutes. Remove from the heat, add the butter, and lightly shake the pan in circles to emulsify. If you don’t want to use the butter, substitute with oil.

Place 2 artichoke halves on 4 different plates. Garnish with tomato, sliced radishes, and soft herbs and serve. 

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.

Nutritional Facts

Total Fat
13g
19%
Sugar
0.9g
N/A
Saturated Fat
5g
23%
Cholesterol
15mg
5%
Protein
2g
3%
Carbs
6g
2%
Vitamin A
52µg
6%
Vitamin C
9mg
14%
Vitamin D
0.1µg
N/A
Vitamin E
1mg
6%
Vitamin K
15µg
19%
Calcium
31mg
3%
Fiber
3g
11%
Folate (food)
33µg
N/A
Folate equivalent (total)
33µg
8%
Iron
0.7mg
4.1%
Magnesium
30mg
7%
Monounsaturated
6g
N/A
Niacin (B3)
0.5mg
2.6%
Phosphorus
48mg
7%
Polyunsaturated
1g
N/A
Potassium
208mg
6%
Sodium
289mg
12%
Trans
0.2g
N/A
Zinc
0.3mg
1.8%

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